- In the steel bowl of your stand mixer or using your hand mixer, cream together the butter and sugar. Scrape down the sides and bottom of the bowl as needed. Add the flour, salt and cumin seeds to the butter and sugar and mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
- Mix at low speed till the mixture looks smooth and comes together in form of a dough. You may add 1-2 teaspoons of milk here if the dough doesn’t come together.
- Pipe out the cookies using Rosette Nozzle by keeping small distance in between the cookies.
- Sprinkle the remaining cumin seeds on them, make sure to refrigerate the cookies for at least 1 hour.
- Once done preheat the oven @ 180 degrees and bake them for around 20-25 minutes or until the cookies are slightly brown from the edges. Place on wire rack to cool completely
Butter Jeera Cookies / biscuits as we call them are ideal for tea time. Little sweet and little salty, I love to dip them in my chai, so yum! I have tried making these cookies before but somehow, they never tasted the way I wanted them to and so I tried and tried again and finally I found a recipe which was just perfect.
Butter Jeera Cookies
#myrecipe
By Rakhi Negi
May, 25th
602
Servings
3 persons
Cook Time
1 hr
Ingredients
5
- 7
Ingredients
- 100 gm All-purpose Flour,
- 40 gm icing sugar,
- 90 gm Salted Butter
- as required Few Drops Vanilla Essence
- 5 gm Roasted Cumin/Jeera seeds,
- 2tsp milk(required to achieve pipeableconsistency)
- 1/4th tsp salt
Instructions
Notes/Tips
Store the cookies in an airtight container.
